Sunday, February 15, 2009

Pastez Nourroys (Norse Pies) Taillevent

Pastez nourroys: Norse Pies no 208

Makes approximately 48 very small tartlets; allow 24 tartlets per table of 10
Take finely chopped, well cooked meat, pine nut paste, currants, finely crumbled rich cheese, and a very little salt.
No. Quantity Item Per 50
Per 100

300 grams beef mince 0.75 750 grams 1.65 kilos

500 grams mushrooms vego option

1 kilos also, can make some with the leftover spinach from the liquid of the pies in 2nd remove
60 grams pine nuts 180 grams 330 grams # get extra for vego option

100 grams neufchatel cheese 300 grams 550 grams *plus topping - 2-300 grams
0.5 cup currants 1.5 cups 2.75 cups

1 tsp sugar

0.4 cup

0.5 tsp salt *omitted from trial recipe

shortcrust pastry -for 2 pies






Make up pastry; put in tart shells. No need to blind bake. Brown the mince in the bacon fat (cooking lard), until well cooked. While the beef is cooking, crush the pine nuts in a mortar; the pine nuts are very oily and it will make a 'paste' just by crushing. When the beef is done cooking, transfer it to a mixing bowl, add the pine nuts, currants. Chop the cheese into chunks or break it up and add it to the beef. Get your hands in there and squish it to mix it thoroughly. Sprinkle a tiny bit of sugar through it - the dish should not be really sweet, but have a nice balance. Check the filling, but omit the salt as the cheese is salty enough.

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